Soto noodles
By 
Material :
500 gr of beef brisket
150 grams of wet yellow / dried yellow noodles, picked up
Rice vermicelli, brewed, drained
1 pcs large carrot, cut into pieces
2 pcs of potatoes, boiled, fried
5 lbbr kol, finely sliced, boiled sbntr
4 pcs of risol
2 pcs of tomatoes, cut into pieces
Water enough, kurleb 2 liters
2 btg leeks, finely sliced
1 btg celery leaves, finely sliced
Emping to taste
B.goreng to taste
Lime juice to taste
Sweet soy sauce
Softened seasoning :
8 pcs b
4 clumps of baput
1 tsp coriander, roasted
5 pcs pecan, roasted
1 cm turmeric, roasted
2 large red peppers
1/2 teaspoon pepper
Complementary herbs:
6 orange leaves
2 cm galangal, geprek
3 btg lemongrass, geprek
4 lambr bay leaves
1 teaspoon cow broth (sh use of mushroom stock)
Salt, sugar and taste
How:
- Boil water until boiling and then enter brisket meat, remove the froth "which appears, boil until tender meat, lift, set aside.
- Stir fry spices until fragrant enter the greetings, lemongrass, galangal, carrots and orange leaves mixed and then pour the broth of meat stir the average give salt, sugar, pepper and mushroom broth, cook until boiling.
- Prepare a bowl of noodles, vermicelli, sliced cabbage, tomatoes, potatoes, meat, sliced risol give limo juice to taste, pour the gravy sprinkle topped with onion, celery leaves, onion grg and fried emping, sweet soy sauce.